Chicken livers, shallots, brandy and cream on toast

Preparation info
  • Serves


    • Difficulty


Appears in
Prue: My All-time Favourite Recipes

By Prue Leith

Published 2018

  • About

My local pub makes something very like this. It varies a bit: sometimes there’s a slice of ham or fried mushrooms instead of the lardons. What never changes is the chicken liver, the cream and the brandy.


  • a knob of butter
  • 2 large banana shallots, each cut lengthways into 6 wedges
  • 75 g


  1. Heat half the butter in a large frying pan, over a medium-low heat, until just foaming. Add the shallots and lardons and fry, stirring frequently, until they have softened and browned, about 8 minutes. Add the garlic and rosemary and continue to cook for a further couple of minutes.

  2. Take the pan off the heat, transfer the contents to a bowl and set